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A crustless quiche combines salmon with asparagus, baked with plenty of Asiago and Cheddar cheeses.
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A savory pie recipe stuffed with broccoli, portobello mushrooms, and Gouda that is great for breakfast or a light lunch.
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Here's a rich soup for an autumn day--winter squash is roasted and pureed and blended into a creamy broth seasoned with cinnamon and roasted coriander.
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Get Pumpkin Pie Recipe from Food Network
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This recipe is by Florence Fabricant and takes 35 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Lamb patties flavored with mint, parsley, and onion are topped with a cool yogurt-cucumber relish.
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This is inspired by a classic dish from Apulia, the heel of the Italian boot The authentic dish is a warm purée of skinned dried fava beans, served with cooked greens, usually chicory, a bitter green that is in the same family as escarole If you are getting big heads of escarole or another hearty bitter lettuce called Batavia in your C.S.A
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Whole wheat pita bread. In Egypt, we use it with everything. It's always on the table and is baked fresh every day in millions of bakeries all over the country...
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Chef John uses rice paper wrappers and ingredients he has on hand--cooked chicken, bell peppers, English cucumbers, carrots, and fresh herbs--to make his versatile spring rolls.
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An easy meal made with boneless skinless chicken breasts, with spicy turkey sausage, tomatoes, and herbs over pasta. This recipe is just the start--don't hesitate to add more vegetables, or substitute rice for the noodles.
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Apples aren't the only fruit that goes well with pork—pears do the trick, too.
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Shredded chicken is baked with a creamy poppy seed sauce and topped with a crunchy, melty crust of buttery crackers.